海藻糖在抗疲劳方面的应用研究

Application of Trehalose in Food Industry

海藻糖是一种非还原性双糖,具有独特的抗冷冻生物学功能和较好的耐热性和稳定性。主要对海藻糖是否具有抗疲劳的功能进行探索,同时研究了海藻糖、转谷氨酰胺酶、淀粉与内酯复配形成的凝固剂对内酯豆腐结构和感官性质的影响,发现用复配凝固剂制得的净速冻处理豆腐,在解冻后可以基本保持其本来的结构和感官性质。此外还对海藻糖是否可以作为净菜的保鲜剂进行了初步探讨。

Trehalose is a non-reducing disaccharide with unique functions of antifreezing and fine heat-resistance and stability. It is systematically studied in the paper that whether trehalose has antifatigue function. It is fond that the texture and taste of tofu can be improved much more with adding trehalose, TG, GDL and starch at the same time. The texture and taste of fast-freezing tofu is similar to the unfreezing ones. Using trehalose as fresh-keeping additive in fresh-cut vegetables processing is also discussed in the paper.